Sunday, January 29, 2012

Apple Bread Pudding and Exciting News

Dear Readers - we are delighted to announce that we will now be writing a column for our local newspaper, the Somerville Journal. We will still post here, of course! Today's post is for Apple Bread Pudding which we reference in our upcoming column.


Keja is so good about freezing things that would never even occur to me, and then sharing her summer bounty with me. She's a good friend. This year she froze apples (I know, who knew!). We wanted a hearty, warm dessert for the lamb and brussels sprouts and also needed to use up some bread, so came up with this.




Apple Bread Pudding

















12 oz stale bread cubes, between 1/2 and 1 inch 
2 cups milk
2 cups buttermilk
4 eggs
½ cup rum (we used Folly Cove Rum from Gloucester's own Ryan & Wood Distilleries)
½ tsp. cinnamon
¼ cup dried coconut flakes
1/3 cup raisins
1 cup brown sugar, split in half
4 TBSP unsalted butter
3 cups frozen (or fresh) apples

Preheat oven to 375.

Put bread cubes in a large bowl.

Mix milk, buttermilk, eggs, rum, cinnamon, coconut, raisins and 1/2 cup brown sugar in a medium bowl. Pour over bread.

In a frying pan melt butter. Add remaining 1/2 cup brown sugar and apples and stir to coat apples. Pour everything from the pan into the bread. Mix well and spread into a 9x13" pan with at least 3 inch sides. Bake for 30 to 45 minutes, until top is starting to brown.


And the recipes posted in our column:

Leg of Lamb

1 whole lamb leg

In a small bowl blend:
2 TBSP mint jelly
1 TBSP olive oil
3 medium garlic cloves, minced
1 tsp. coarse sea salt
½ tsp. ground black pepper

Rub mixture over the leg of lamb. Place in a roasting pan and roast at 375 for ~ 1 to 1 hour 15 minutes until a thermometer in thickest part of leg (not touching bone) reads 126 degrees for medium rare. 


Oven Root Fries

3 medium potatoes sliced into French fry size
1 large sweet potato, sliced same as potatoes
4 medium beets, sliced same as potatoes

Put potatoes, sweet potato, and beet sticks on a cookie sheet. Toss in 1 to 2 TBSP olive oil, 1 tsp. salt, and 1 tsp. pepper. Spread them out evenly.

Bake at 375 degrees for 20 to 30 minutes, turning halfway through.